Onyxnox, thanks so much for the recipe. I will definitely use fresh mashed sweet potatoes. Canned ones always have a strange extra taste that I can't quite identify.

Okay, I have to ask. Why do you use bread flour in United States but either all-purpose or bread flour in Canada? Maybe it's obvious but I just don't get that.

Have you ever tried this recipe with nuts in it? I'm thinking if you used just the nutmeg and then added pecans that might be good.

I can't wait to try this.

Mellisa! That's exciting! Hmmm.... conflict in the facts. Must have been a pin-up or maybe something plaid? Anyway, I still haven't started crafting for you but I've got a plan and most of the supplies I'll need so no worries about the deadline.

It is a harder type of wheat used in Canada that has more gluten, and a softer, less glutenous flour in the States. You can buy wheat gluten and add that to your bread recipes too, and that will help you get a nice rise out of them. I tend to add a tbsp or two of wheat gluten to almost all my breads now and it gives them great volume.

I have never tried it with nuts, but I can see that being something neat to try.

gamemom42 - No, not quite, it was a smaller oversight, but I figured I'd just make you a different one, and I did. lol. And gave my mom the other which made her happy. lol. I have the supplies already for the rest of what I'm making... so I may send out early. Who knows?

gamemom42 - No, not quite, it was a smaller oversight, but I figured I'd just make you a different one, and I did. lol. And gave my mom the other which made her happy. lol. I have the supplies already for the rest of what I'm making... so I may send out early. Who knows?

If you want to send early that's fine, but keep in mind that I'll be sending closer to the deadline. If that's okay with you, send those goodies just as soon as you want to!